Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food
Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materia...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/15/2841 |
| _version_ | 1797586842340556800 |
|---|---|
| author | Jinchen Li Qiuyu Zhang Baoguo Sun |
| author_facet | Jinchen Li Qiuyu Zhang Baoguo Sun |
| author_sort | Jinchen Li |
| collection | DOAJ |
| description | Baijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields. With the aim of facilitating such collaboration, this review discusses the current research status, in a comparative manner, of both spirits in respect to key production processes-oriented sensory and flavor analysis, deep utilization of byproducts, and spirit-derived functional food investigations. Finally, the internal correlations based on the abovementioned criteria are identified, with research prospects proposed. |
| first_indexed | 2024-03-11T00:27:52Z |
| format | Article |
| id | doaj.art-ea521ffc8aaf406287b5fd6d74947f23 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:52Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ea521ffc8aaf406287b5fd6d74947f232023-11-18T22:54:00ZengMDPI AGFoods2304-81582023-07-011215284110.3390/foods12152841Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional FoodJinchen Li0Qiuyu Zhang1Baoguo Sun2Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaKey Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, ChinaBaijiu is a traditional spirit with high reputation in the Chinese community, and whisky, on the other hand, is a renowned spirit in Western culture, with both contributing a major proportion to the consumption and revenue in the global spirit market. Interestingly, starting with similar raw materials, such as grains, diverse production methods lead to different organoleptic profiles. In addition, such enormous attention they attract renders them as a crucial part in food and the related industry. Therefore, great efforts are made in improving product quality and optimizing production processes, such as flavor enhancement, facility development, and deep utilization of byproducts. Given the huge impacts and great involvements of these spirits in the general food industry, research focusing on either spirit is of referential significance for other relevant fields. With the aim of facilitating such collaboration, this review discusses the current research status, in a comparative manner, of both spirits in respect to key production processes-oriented sensory and flavor analysis, deep utilization of byproducts, and spirit-derived functional food investigations. Finally, the internal correlations based on the abovementioned criteria are identified, with research prospects proposed.https://www.mdpi.com/2304-8158/12/15/2841Chinese baijiuwhiskyfood flavorsensory analysisfunctional food |
| spellingShingle | Jinchen Li Qiuyu Zhang Baoguo Sun Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food Foods Chinese baijiu whisky food flavor sensory analysis functional food |
| title | Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food |
| title_full | Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food |
| title_fullStr | Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food |
| title_full_unstemmed | Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food |
| title_short | Chinese Baijiu and Whisky: Research Reservoirs for Flavor and Functional Food |
| title_sort | chinese baijiu and whisky research reservoirs for flavor and functional food |
| topic | Chinese baijiu whisky food flavor sensory analysis functional food |
| url | https://www.mdpi.com/2304-8158/12/15/2841 |
| work_keys_str_mv | AT jinchenli chinesebaijiuandwhiskyresearchreservoirsforflavorandfunctionalfood AT qiuyuzhang chinesebaijiuandwhiskyresearchreservoirsforflavorandfunctionalfood AT baoguosun chinesebaijiuandwhiskyresearchreservoirsforflavorandfunctionalfood |